MUSHROOM RAGU PASTA RECIPES

Steps:

• Heat olive oil over medium heat in a skillet. Cook garlic and onion in the hot oil until softened, about 5 minutes. Season with salt and pepper.
• Add sliced mushrooms to the hot skillet, season with salt and pepper, and drizzle with oil. Toss together and cook for 3 minutes. Add chicken broth and Marsala wine; reduce heat and let simmer until sauce reduces, about 10 minutes. Add Parmesan-Romano cheese, basil, and parsley.

Steps:

• Bring a large pot of water to a boil for the pasta.
• In a small saucepan, bring the stock and dried porcini mushrooms to a boil over high. Reduce the heat to low and let simmer until the mushrooms soften, about 5 minutes.
• In a large skillet with a lid, heat the oil, two turns of the pan, over medium-high. Melt the butter into the oil. When the butter foams, add the fresh cremini mushrooms and thyme. Cook, stirring often, until the mushrooms are fragrant and evenly browned, about 10 minutes. Add the onion, celery, garlic and crushed red pepper; season with salt and pepper. Partially cover and cook, stirring the sauce occasionally, until the vegetables soften, 3 to 5 minutes.
• Using a slotted spoon, transfer the softened porcini to a cutting board. Chop and add to the sauce.
• Mix the tomato paste into the sauce, then the marsala. Pour in the porcini stock, leaving behind any grit on the bottom of the pan. Bring the sauce to a simmer. Add the cream and nutmeg and reduce the heat to low. Let simmer while the pasta cooks.
• Salt the boiling water, add the pasta and cook until almost al dente. Reserve about 1/2 cup of the starchy cooking water; drain the pasta. Toss the pasta, cooking water and 1/2 cup cheese with the sauce; season. Serve in shallow bowls. Pass more cheese at the table for topping.